Favorite Zucchini Recipes

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Re: Favorite Zucchini Recipes
« Reply #30 on: July 23, 2008, 05:53:05 PM » by ndmomof6

This is what we do with those that get missed and are big and full of seeds. Cut in half lengthwise and scoop out seeds. Brown some ground beef (or deer or whaterer) and season to taste...I think I did taco seasoning last time. Spoon browned meat into zucchini and sprinkle with shredded cheese. Bake. Even my picky eaters ate this.

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Re: Favorite Zucchini Recipes
« Reply #31 on: July 23, 2008, 06:36:29 PM » by jenstar

Because we are so far North, cuke plants do not always do well (this spring was very cool and I had less then 50% germination Cry

) So I sub Zukes for my Cukes in most of my pickle recipes: Bread and Butter Pickles and Hamberger relish work great. I haven't tried dills... I'm not brave enough... don't want to waste time and ingredients.

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Re: Favorite Zucchini Recipes
« Reply #32 on: August 03, 2008, 08:48:50 PM » by sunshine4th

Zucchini Cake

2 cups brown sugar (I used sucanat)
2 1/4 flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs
1 cup cream
1 tsp. vanilla
3 cups shredded zucchini
1 cup chopped nuts (optional)

Beat eggs, cream and vanilla together. Stir in dry ingredients. Stir in zucchini and nuts.
Put in greased 9X13 pan.
Bake at 350***********

Here's my dilemma there was no time!!!! I found an old cook book that is called Cooking with Cream! Wonderful recipes but this one didn't have a time to bake. So, I made it for church tonight. It was wonderful! Very moist but very thick and I'm thinking it could have baked more. The edges were starting to brown and pull away at the corners at about 40 mins. So, I'm thinking maybe 50 mins?? Any thoughts or if you are brave and try making it, let me know how long you did it for. Like I said, it was wonderful and I had only about 3 pieces to bring home, we have a small church so that is a lot gone. Thanks and enjoy!

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Re: Favorite Zucchini Recipes
« Reply #33 on: August 05, 2008, 09:03:34 AM » by lotsaboys

Zucchini Quiche (A family favorite!)

3 to 3 1/2 c. grated zucchini
1 c. onion, chopped
1 c. Bisquick mix (I use my own mix: 1 c. ww flour (or 1/2c ww and 1/2 c. unbleached white), 2 tsp. bkg. powder, and 1 tsp. salt)
4 eggs
1/2 c. oil
1/2 c. Parmesan cheese (sometimes I throw in some cheddar too)
1 tsp. parsley
1/4 tsp. salt
pepper

Mix all ingredients except zucchini in a bowl. Add zucchini last and pour in buttered pie plate. Bake til brown at 350, 30- 40 minutes.

I double this for a 9x13 pan.

« Last Edit: August 06, 2008, 10:31:30 PM by lotsaboys »
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Re: Favorite Zucchini Recipes
« Reply #34 on: August 12, 2008, 03:35:19 PM » by SarahK

Zucchini Salsa

Simmer all 45-50 min...

5 c shredded zucchini
4 or so med tomatoes (or 1 qt of canned tomatoes that didn't seal yesterday when you were canning maters)
2 med onions
2-3 med gr peppers
1/2 c br. sugar
1 jalapeno (or more)
1 c vinegar
1 can tomato paste (6oz)
several cloves of garlic
3 Tb Ground Mustard
salt
3/4 t crushed red peppers
~1-2 tsp Cumin
~1-2 tsp Nutmeg

My kids balk at zucchini any way I do it. But I just had my 'salsa eater' taste test it in front of the others. They were watching me stir it and couldn't miss the shredded 'whatever' in there. Not a one said anything about it maybe being zucchini. The salsa eater said that it definitely tastes like salsa but it's pretty mild for him. I think I will zip it up with more jalapenos and save it for him only for a while. If he doesn't notice the zucchini - I think I have a hit.

AND, if it is a hit, I will can for ~15 min in a BWB or steam canner.

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Re: Favorite Zucchini Recipes
« Reply #35 on: September 08, 2008, 10:31:26 AM » by healthybratt

I was just browsing this thread and I realized I had not posted my zuchinni bread recipe on this thread. I actually made some last night with my home-rendered lard and it was a hit.

Quote from: healthybratt on October 10, 2006, 10:59:00 PM

I just made my very first loaf of zuchinni bread and it was the BOMB, baaabeee! Roll Eyes

Anyway, I got the recipe online and thought I would share it.

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar (I only used 2 cups, but hope to try honey next time)
1 cup vegetable oil (I used lard, unhydrogenated of course)
4 eggs, beaten
1/3 cup water
2 cups grated zucchini (mine was peeled, shredded and frozen and thawed)
1 teaspoon lemon juice (I used vinegar, didn't have any lemon juice)
1 cup chopped walnuts or pecans (Nuts hurt my teeth, so I left them out)

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray [I also used lard for this], for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

« Last Edit: September 08, 2008, 10:32:59 AM by healthybratt »
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Re: Favorite Zucchini Recipes
« Reply #36 on: September 08, 2008, 12:20:11 PM » by healthybratt

I've always peeled zucchini for my bread. I don't use zucchini for much else. When I mentioned that I peeled my zucchini to a couple of my friends they both responded exactly the same

"You PEEL your zuchini?? Shocked

"

So, am I whacked or is peeling common?

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Re: Favorite Zucchini Recipes
« Reply #37 on: September 08, 2008, 12:46:56 PM » by hi_itsgwen

My aunt makes awesome zucchini bread, and never peels hers. They add color to the bread, and probably lots of nutrients, but it doesn't alter the taste or texture at all.

My Mom always says that fruit and veggie skin is really healthy, so keep it on if you can. It's where the darker color is which usually signals higher vitamin content.

So you haven't botched your bread. But you can save yourself a step next time and make it even more nutritious!
Wink

Gwen

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Re: Favorite Zucchini Recipes
« Reply #38 on: September 09, 2008, 10:54:14 AM » by lotsaboys

Quote from: healthybratt on September 08, 2008, 12:20:11 PM

So, am I whacked or is peeling common?

Don't know about the whacked part, but I've never seen peeled zucchini bread. Cheesy

I always thought that the dark green peel bits were the trademark of zucchini bread.

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Re: Favorite Zucchini Recipes
« Reply #39 on: September 09, 2008, 11:00:24 AM » by ManyWeavers

Never peeled mine either. You're whacked, hb, but should that come as a surprise? Grin

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Re: Favorite Zucchini Recipes
« Reply #40 on: September 09, 2008, 11:49:59 AM » by sweetestday

I never peel mine for anything, unless it's over ripe with tough skin.

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Re: Favorite Zucchini Recipes
« Reply #41 on: September 10, 2008, 05:14:03 PM » by servantgirl

HB, I noticed that your recipe said the zucchini was frozen & thawed before adding. I assume then, that it's ok to shred and freeze raw zucchini for later use in recipes? I have never tried this so I wondered if it worked well.

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Re: Favorite Zucchini Recipes
« Reply #42 on: September 10, 2008, 06:47:51 PM » by Kitty

I shred and freeze unpeeled zucchini; then use it in baked goods w/ success. I also squeeze out excess water before using.

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Re: Favorite Zucchini Recipes
« Reply #43 on: September 10, 2008, 08:14:42 PM » by lotsaboys

Quote from: Yooper on September 10, 2008, 06:47:51 PM

I shred and freeze unpeeled zucchini; then use it in baked goods w/ success. I also squeeze out excess water before using.

Same here.

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Re: Favorite Zucchini Recipes
« Reply #44 on: September 10, 2008, 08:28:40 PM » by CrimsonRose

Quote from: lotsaboys on September 10, 2008, 08:14:42 PM

Quote from: Yooper on September 10, 2008, 06:47:51 PM

I shred and freeze unpeeled zucchini; then use it in baked goods w/ success. I also squeeze out excess water before using.

Same here.

Make that three - it works beautifully. (Although I do recommend a little cream cheese be spread on those baked goods before serving.)

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Re: Favorite Zucchini Recipes
« Reply #45 on: September 10, 2008, 10:59:47 PM » by mykidsmom

I've had zucchini coming out my ears in the garden this year and wanted to get creative. I usually cook my zuchs sliced with tomatoes and basil, garlic and oregano. I decided to try canning the zuchs with my tomatoes to see how that would work and it's great! They aren't mushy or anything.

Here's what I do: I prep my tomatoes for canning just like normal. After cooking them until they're hot (usually 5 minutes) I remove the pan from the stove. I slice the raw zuchs and add them to the hot tomatoes and immediately put it into the jars. I use a pressure canner so I don't know how the zuchs would come out in a water bath. I've used the tomato/zuchs for soups, sauces, casseroles and stews. So far it's been a worthwhile experiment. Grin

patti

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Re: Favorite Zucchini Recipes
« Reply #46 on: September 11, 2008, 08:10:54 AM » by 1ofeach

Have I really not posted this yet? My dc and I really like zucchini on pizza.

The recipe is from Rachael Ray (click here)

It's very simple to season them and pop them on a pizza. I just made and froze pizza crusts yesterday for quick meals. Here's the recipe:

1/2 medium zucchini, sliced very thin into discs (think of pepperoni slices as a guideline)
2 cloves garlic, minced
A drizzle extra-virgin olive oil (about 1 tablespoon)
1 teaspoon crushed red pepper flakes
1 teaspoon dried Italian seasoning
coarse salt

Place very thinly sliced zucchini discs in a small bowl and combine with remaining ingredients. Toss discs well to evenly coat with seasonings. The zucchini discs will have a flavor similar to pepperoni. You have just made zucchinironi!
Arrange your zucchinironi slices around your pie: as little or as much as you like, but do not overlap slices or your pie will be wet.

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Re: Favorite Zucchini Recipes
« Reply #47 on: September 11, 2008, 10:41:26 AM » by healthybratt

Quote from: servantgirl on September 10, 2008, 05:14:03 PM

It's always worked for me. Cheesy

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Re: Favorite Zucchini Recipes
« Reply #48 on: September 11, 2008, 10:44:51 AM » by healthybratt

I used Sarah's recipe for Salsa. The verdict from my Spicy hubby is that the zucchini is a good addition; however, the spices are too sweet and not hot enough. I added 4 jalapenos and 2 red chilies to the recipe and it was still not hot and too sweet. Probably OK for the "not too spicy" crowd. I'm going to make another batch with the zucchini subbed into a regular cooked salsa recipe with more spices and less sweet. Hopefully I'll get that done today. I'll try to let you know how it goes.

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Re: Favorite Zucchini Recipes
« Reply #49 on: September 11, 2008, 07:58:18 PM » by healthybratt

Quote from: healthybratt on September 11, 2008, 10:44:51 AM

Well, I dunno about hubby, but I like this one.

I followed Sarah's recipes with the following changes. Thanks Sarah for the idea to use up my zuchini like this.!!!! Grin

Quote from: SarahK on August 12, 2008, 03:35:19 PM

Zucchini Salsa

Simmer all 45-50 min...

5 c shredded zucchini
4 or so med tomatoes (or 1 qt of canned tomatoes that didn't seal yesterday when you were canning maters)
2 med onions
~~2-3 med gr peppers~~ 10 HOT long green chilis (didn't have any bells)
~~1/2 c br. sugar~~ 1 T white sugar
~~1 jalapeno (or more)~~
~~1 c vinegar~~ 1/2 c white vinegar
~~1 can tomato paste (6oz)~~
several cloves of garlic (I used 5-6 large cloves)
~~3 Tb Ground Mustard~~
salt (1 tsp)
~~3/4 t crushed red peppers~~
~1-2 tsp Cumin
~1-2 tsp Nutmeg
2 T parsley flakes
2 T Italian seasoning
1 tsp black pepper

My kids balk at zucchini any way I do it. But I just had my 'salsa eater' taste test it in front of the others. They were watching me stir it and couldn't miss the shredded 'whatever' in there. Not a one said anything about it maybe being zucchini. The salsa eater said that it definitely tastes like salsa but it's pretty mild for him. I think I will zip it up with more jalapenos and save it for him only for a while. If he doesn't notice the zucchini - I think I have a hit.

AND, if it is a hit, I will can for ~15 min in a BWB or steam canner.

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Re: Favorite Zucchini Recipes
« Reply #50 on: September 12, 2008, 07:45:55 AM » by burlsgirl

After reading through this whole thread, I've come to the conclusion that we didn't plant enough zucchini this year! So, you can freeze it, huh? Who knew!

I had a couple of zukes that needed rescuing out of the bottom drawer of my fridge, so here's what I did with them last night:

1 lb. ground beef
1 cabbage, shredded or chopped
1-2 zucchini, diced
1 small onion (about 1/2 cup), chopped
1-2 cloves garlic, minced
1 small can tomato sauce
S&P

Brown ground beef & drain. Add all other ingredients & cook in skillet till all veggies are tender. SO good! Even my cabbage haters love it, and the zucchini is a great filler.

Now, the above recipe is awesome, but it's actually only the first half of another recipe! The reason I didn't complete it is b/c I was lazy, time was short, and I was out of cheese! For the complete recipe, go here:

http://accidentalfarmwife.blogspot.com/2008/09/its-not-casserole.html

THAT recipe is superb. My hubby, who never says much about much, said over & over how good it was.

Check it out!
Em

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Re: Favorite Zucchini Recipes
« Reply #51 on: September 18, 2008, 02:55:36 PM » by burlsgirl

Quote from: seeker on August 05, 2007, 08:45:09 PM

Here is my Zucchini Bread recipe. It uses HONEY instead of sugar. We love it, and it freezes well.

Zucchini Bread

Ingredients
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 Tablespoon ground cinnamon
1/2 cup coarsely ground nuts (walnuts or pecans)
1 large zucchini (enough for 2 cups, shredded)
1 egg, beaten
3/4 cup honey
1/2 cup vegetable oil
1 teaspoon vanilla

Directions
Combine first 5 ingredients. Stir in nuts. Mix zucchini with remaining ingredients, add to the flour mixture, stirring only until dry ingredients are moistened. Spoon the batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350° for 1 hour, or until bread tests done. Cool 10 minutes. Remove from pan and finish cooling.

I just put this in the oven. I'm having it for dessert tonight w/ a cup of coffee. I can't wait!

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Re: Favorite Zucchini Recipes
« Reply #52 on: April 20, 2009, 12:37:53 PM » by mdessy

Is coming, April 24th. I wrote a post about it here</a > on my blog encouraging people to make zucchini bread.

What's your favorite zucchini bread recipe?

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Re: Favorite Zucchini Recipes
« Reply #53 on: April 20, 2009, 02:56:32 PM » by brightspot

My husband loves zucchini bread-that's funny that it has it's own day. We like zucchini chocolate cake even better!

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Re: Favorite Zucchini Recipes
« Reply #54 on: July 17, 2009, 06:08:35 PM » by sunshine4th

Zucchini Cookies

2 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1 cup melted butter
1 cup sugar*
1 egg, beaten
1 tsp. vanilla ext.
1 cup grated zucchini

Combine all ingredients, mix well. Drop by tablespoons onto lightly greased cookie sheets. Bake at 350 for 20-25 minutes until cookies are firm and lightly browned.

*The original recipe called for 1 cup of brown sugar and 1 cup of granulated sugar. I thought that was way too much before even starting and only used one cup of evaporated can juice crystals and they were great. Not an overly sweet cookie.

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Re: Favorite Zucchini Recipes
« Reply #55 on: July 18, 2009, 12:51:49 AM » by mykidsmom

I'm loaded with zuchs this year so I decided to get creative with my dehydrator. I seasoned round slices of zucchini with garlic salt and marjoram (there are probably a ton of other spices you could use). I shook them all in a bag until everything was well coated. Put them in the dehydrator for a million hours Grin

(about 12 I think) and they made great chips!

The first time I did this I used a little (very little) olive oil to keep the seasoning on the chips. The next time water. Use the water. Grin

patti

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Re: Favorite Zucchini Recipes
« Reply #56 on: July 18, 2009, 09:54:20 AM » by rainygladness

I've been making this for years. It's a simple recipe but it's SO good (if you love zucchinni). Great as a side dish or if you're like me, all by itself. Cheesy

Ingredients:

Zucchinni sliced into 1/4 inch discs
Olive Oil
Sea salt
Grated Parmesan cheese

Instructions:
Heat oil in skillet and sauté zucchinni slices about 3-5 minutes on each side.
(let them cook till a little carmelized before flipping). Sprinkle lightly with seasalt and parmesan.
Serve and enjoy.

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Re: Favorite Zucchini Recipes
« Reply #57 on: July 19, 2009, 08:21:06 PM » by blackbird

great thread!! keep the recipes comming please!

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Re: Favorite Zucchini Recipes
« Reply #58 on: July 20, 2009, 11:21:25 AM » by seekingtruth

Here is a yummy zucchini recipe from my friend Ellen. I just had some again last night at a dinner and it is so good. You think it is apples!

Zucchini Cobbler
8 cups zucchini- pared, seeded & cup in 1/2 in pieces
2/3 cup lemon juice
1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Crust:
4 cups flour
2 cups sugar
1 cup butter
1 tsp. cinnamon

Cook zucchini & lemon juice 15 min. over med. heat. Remove and add sugar and spices and set aside to cool.

Mix flour sugar and butter til crumbly. Mix 1 cup of this mixture with zucchini.

Press 1/2 remaining crust mixture in a greased 9x13 cake pan. Spread zucchini mixture on top of crust and top with rest of crust mixture. Sprinkle with cinnamon.

Bake 30-35 min. at 375 degrees.

Serve warm with ice cream or not!

This is really sweet so I will cut back on the sugar and increase the cinnamon. Enjoy!

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Re: Favorite Zucchini Recipes
« Reply #59 on: July 20, 2009, 03:09:27 PM » by ladyhen

We had one of our favorite zucchini dishes Saturday night. It can be made with either small Zukes that are cut lengthwise and hollowed out like little canoes or with zucchini sliced across in round slices. Also, if you want your zucchini soft, it should be lightly boiled before putting this dish together. We like ours crispy-tender and I make it with slices, 3/8" or so in thickness. I usually also have yellow crookneck squash in with this.

Brown 1 pound or so of breakfast sausage and diced onion. Add a couple of cups of cooked rice (we use brown). Mix.
Cover bottom of 9 x 13 casserole with half of the zucchini slices or all of the zucchini boats. Cover (or fill boats) with the rice & sausage mixture. Top with a cup or so of shredded mozzarella cheese.
If using slices, cover with the rest of them.
Drizzle a couple of Tablespoons of olive oil over all of it.
Bake, uncovered, for about 20 - 25 minutes, or until zucchini is nearly done to your taste. Top with more cheese, if desired, and bake until cheese bubbles.

This stuff is wonderful! I have one daughter who claims she hates zucchini and when I put this on her plate I tell her that she can take 4 or 5 slices out and give to me or her Dad. She willingly eats the rest! Cheesy

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